Fish maw is also called isinglass or fish maw, but it is not the stomach of a fish, but a dried product made from the swim bladder of the fish. Fish maw is one of the wise uses of food materials by the Chinese.

The taste of fish maw is really good, so it can be ranked among the "Abalone and Ginseng Wing Belly".

And although top-quality fish maw is very expensive and has even become a collectible, we can still buy some relatively affordable fish maw to eat in our daily life. Let's share how to make fish maw.

In fact, compared to the method of making fish maw, soaking fish maw is a process that takes longer and requires some skills and patience. Basically, as long as the fish maw is cooked, just put it in when stewing.

So let’s first talk about how to soak fish maw, and then introduce how to make fish maw, and whether it is really as nutritious as some merchants say.

There are two commonly used methods for soaking fish maw: steaming and boiling: ⑴Steaming method: Take a plate, put some green onion and ginger, pour some cooking wine, then put the fish maw on it, and then put it into a steamer to steam for about 15 minutes

to about 20 minutes.

It’s hard to say how long it takes to cook it. It mainly depends on the size and thickness of the isinglass. Just steam it until the isinglass becomes soft.

Take out the steamed isinglass and put it into ice water, then put it in the refrigerator and let it soak at low temperature for one night.

Finally, cut the soaked fish maw into pieces to remove oil, blood and other stains, and then you can cook as you want.

⑵ Cooking method: Put ginger slices in clean water, then put fish maw in, and soak it in the refrigerator overnight.

The next day, take out the fish maw and remove the oil and impurities. Add some green onion and ginger into the pot, add water and start cooking. This time does not need to be too long. Cook until you see the fish maw curling up and then turn off the heat.

Put the fish maw out into cold water to cool down, then change the water and put it in the refrigerator to continue soaking at low temperature. Basically, it will be almost ready in a few hours at most. Check again to remove any residual oil and blood stains, and then it can be used for cooking.

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(The soaking time of fish maw mainly depends on the size of the fish maw, but whether it is steamed or boiled, it is best to cool the fish maw after high-temperature treatment in cold water, otherwise a large amount of gum will precipitate and the taste will not be so good.

) Wash and cut the chicken stewed in fish maw into pieces, blanch it in water to remove any blood foam and dirt, then drain and set aside; heat oil in a wok and sauté the ginger slices until fragrant, then add the chicken and fry until the water on the surface is evaporated and slightly browned;

Cook some rice wine, add a few peppercorns, stir-fry briefly, then transfer everything to the stew pot; add fish maw, add water and simmer for more than 1 and a half hours, and finally add salt to taste.

(If you want a golden and rich soup, you can prepare a piece of pumpkin, steam it until soft or microwave it until soft, beat it into a paste and add it) Fish maw stewed in milk. Put the soaked fish maw into the stew pot with the milk.

Then you can add red dates or red beans. If you are sensitive to the fishy smell, you can add a piece of ginger (in fact, as long as you handle it properly when soaking, the fish maw basically used to stew this dessert will not have any fishy smell), and then put

Put it into a pot and simmer it for about 2 hours. Basically, the fish maw is stewed in milk. You can eat it after taking it out. You can choose whether to add sugar according to your own taste.

You can also let it cool and refrigerate it, and it will look like jelly or pudding when you take it out.

Finally, let’s talk about the nutrition of fish maw. First of all, I also think that fish maw is a very delicious ingredient. As long as you have the patience, cooking a little fish maw from time to time is a good food experience, but its nutritional value is really not that good.

The usual introductions about fish maw are: "Contains a large amount of high-grade collagen, multiple vitamins and minerals, with a protein content as high as 84% ??and a fat content of less than 1%. It is a very high-quality food and nourishing product."

etc.

Among them, the statement that fish maw contains "high-grade collagen" is a standard marketing coinage. To put it simply and clearly, it is "fooling".

Although there are many sources of collagen, there is no such thing as "high-grade" or "low-grade", and collagen itself is not a high-quality protein.

Regardless of whether it is high-grade, spiral-structured collagen, as long as it is eaten by people, it will be decomposed into amino acids. The amino acids that make up collagen are a large number of non-essential amino acids for the human body. These can be transformed and synthesized by the human body.

There is no need for additional supplements. Even if they are supplemented, there will be no benefit. Eating too much will increase the burden on the kidneys.

Therefore, the content of the eight kinds of amino acids necessary for the human body is very low in fish maw. Among them, tryptophan, which is necessary for the human body, is completely missing from collagen.

Moreover, the types of minerals and vitamins in fish maw are also very common, and the content is not high.

The most outstanding nutritional indicator of fish maw is that the dry product has a protein content of over 84%, but most of it is collagen. As we have explained before, this is not a high-quality protein source.